Mint Chocolate Coconut Cups

Mint chocolate coconut cups, healthy baking, Toronto Nutritionist, Michelle Nutrition, Michelle Tirmandi

Mint Chocolate Coconut Cups 

1 1/2 cups unsweetened coconut flakes

1/3 cup raw honey

2 teaspoons peppermint extract

1/3 cup melted coconut oil

Pinch sea salt

Muffin cups or tray

For the chocolate:

2/3 cup coconut oil, melted

2/3 cup raw cacao powder

4 tablespoons maple syrup (more to make sweeter)

Pinch sea salt

Mix the coconut flakes and raw honey together (try to get the honey and coconut flakes to form a ball with the honey covering as much of the coconut as possible).

Melt the coconut oil in a saucepan over low heat and add to the coconut and honey.

Stir in peppermint extract and sea salt to the coconut mixture and mix well.

Add a spoon sized amount of the coconut mixture to a muffin tray or paper cup pressing the mixture into the bottom of the cups.

Freeze the coconut cups for 15 minutes.

While the coconut cups are chilling, begin to make the chocolate by melting the coconut oil over low heat in a saucepan.

Whisk in the raw cacao powder with the melted coconut oil.

Add in sea salt and maple syrup (adjust level of sweetness by increasing the maple syrup).

Remove the coconut cups from the fridge and pour chocolate over into the muffin cup.

Freeze and remove the muffin cup before serving.

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